Maple Cinnamon Scones

By jumpergirl311 on August 14, 2006

80.00%;

2 Reviews

Photo by jumpergirl311

Prep Time: 25 mins

Total Time: 45 mins

Yield: 20
scones

Photo by jumpergirl311

About This Recipe

"I created this recipe by combining and modifying a few other scone recipes. It turned out nicely -- a huge hit with friends and family! This is a more traditional scone recipe, somewhat (although not exactly) like the kind you would find in England.
Feel free to play around with the amounts of cinnamon and almond. The almond can easily be cut down to 1/2 teaspoon if you'd like more of the cinnamon and maple flavor to come out. The maple flavor will be very subtle either way, but always delicious!
I prefer them unglazed (and it's healthier anyway)!"

Ingredients

3 cups
all-purpose flour

2 tablespoons
packed dark brown sugar

1 1/2 teaspoons
baking powder

1/2 teaspoon
baking soda

1/4 teaspoon
salt

6 tablespoons
chilled unsalted butter

1/2 cup
milk

1/2 cup
pure maple syrup, plus

2 tablespoons
pure maple syrup

1 teaspoon
almond flavoring

1 teaspoon
cinnamon

Directions

Preheat oven to 375 degrees.

Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.

Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.

Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet.

OPTIONAL: beat one egg and brush lightly over scones to create a glaze.